E.A.T - easyvegrecipes

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Vellulli Karam/Chilli Garlic Powder

There are two versions of this recipe. This version of vellulli karam (spicy garlic) is made mainly in the Rayalaseema regions of Andhra Pradesh.


Bengal Gram/Chana Dal - 1tsp
Black Gram/Urad Dal - 1tsp
Red Chillies - 8 to 10 (according to our taste, if we want more spicy, we can add more also)
Salt - to taste
Garlic cloves with skin - 15 to 20 (or one full garlic pod)
Curry Leaves - 15 to 20


Heat oil and fry bengal gram, black gram till they turn light brown colour and add red chillies and fry them also. Keep them aside for cooling. Fry curry leaves separately. Once they all cooled grind the dals, red chillies, salt and curry leaves to coarse powder. Add garlic cloves and again grind them. This can be stored for a week.  Serve with hot rice and ghee.

Note: Add garlic only after the dals made into coarse powder. Otherwise it will become paste. Do not grind it for a longer time, as the heat produced by the mixer can also give the powder a little moisture. 

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